Balsamic Spinach and Mushrooms
User Reviews
4.9
Balsamic Spinach and Mushrooms
Description
Balsamic Spinach and Mushrooms begins with sautéing fresh sliced mushrooms in olive oil over medium-high heat until they release moisture and brown, bringing out their umami character. Seasoning with kosher salt and onion powder near the end draws out flavor without causing excessive moisture too soon. Adding minced garlic at this stage allows it to cook briefly without burning.
After mushrooms are cooked through, fresh baby spinach is gradually added and wilted over medium heat while tossing to ensure even cooking. The final addition of balsamic vinegar provides a slight acidity that balances the earthiness of the mushrooms and richness of the oil.
This side is suitable for accompanying meat or fish dishes or served alongside grains. The recipe notes recommend a wide, heavy pan to maintain heat and accommodate the volume of spinach, and suggest using any mushrooms on hand. Techniques emphasize managing heat for best flavor development and texture.
Ingredients
- 10 oz spinach approx 8 cups packed, fresh baby
- 8 oz mushroom fresh, sliced
- 1.5 tablespoons olive oil
- 4 cloves garlic fresh, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt more to taste
- black pepper to taste, fresh ground
- 1 tablespoon balsamic vinegar more to taste if desired
Instructions
- Heat olive oil in a large, wide saute pan or skillet on medium high heat.
- Add mushrooms and saute for about 8-10 minutes, stirring occasionally until mushrooms begin to soften, brown, and are cooked through. Add salt and onion powder and garlic and cook for 1-2 minutes, stirring to ensure it doesn't burn.
- Turn down heat to medium and add spinach and turn with tongs until wilted (add in bunches if it all doesn't fit in the pan at once) Just before it's done, drizzle on balsamic vinegar and give a final toss.
- Plate and serve immediately.
Notes
- Use a large, wide, heavy skillet to ensure even cooking and enough space for the ingredients.
- Any type of mushrooms can be used based on availability and preference.
- Start with high heat to help mushrooms release moisture and brown evenly.
- Add salt near the end of cooking to avoid drawing too much moisture too soon.
- Add garlic late in cooking to prevent burning due to high heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 84kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 206mg | 9% |
| Potassium | 588mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6646IU | 133% |
| Vitamin C | 22mg | 24% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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